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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This year I planted Georgia Kale for the first time Today I harvested my first crop. This is how I celebrated this bounty. Ingredients:
* 1 1/2 cup kale |
* 1/2 cup onions, diced |
* 2 cloves garlic clove |
* 1 tsp chili paste |
* 1 tbsp light margarine |
* 1 1/2 cup field peas |
* 1/2 cup cilantro, fresh |
* 1 cup tofu shiritake (fettuccine) |
* 1/2 cup chicken broth-fat free, low sodium |
* 2 tbsp rice vinegar |
* 2 tbsp lite soy sauce (low sodium) |
Directions:
1. Saute the onion and garlic in the margarine and chili paste.
2. Add the chopped kale and continue sauteing until the kale is well wilted.
3. Pour in the undrained can of field peas and chicken broth. Use veggie broth if you like. Toss well and bring up to a good simmer.
4. Add the noodles. The Shiratake noodles will tend to clump and are quite long so cut and separate the noodles into the beans and kale.
5. Let the mixture simmer for about 15 minutes reducing the amount of liquid to about half. Finish by tossing with the vinegar and soy sauce.
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